Blanched Vegetables Back To Basic'S

• 1 1 head cauliflower or 1 head asparagus
• bowl ice water
• olive oil (optional) or butter, just to cover bottom of pan (optional)
• 2 tablespoons pine nuts, toasted (optional)
• seasoning salt, to taste (optional)
• 2 -4 garlic cloves, sliced and sauteed till tender (optional)

1. Trim vegetables by removing tough skin and chopping into bite size pieces.
2. Keep stem separate form tender heads.
3. In a large pot of salted boiling water add the thick stems for 1 minute then add the more tender tops of the vegetable and cook for 1 minutes. Remove and add to water bath to chill and stop the cooking.
4. Save for when you want to get the meal finalized. Or add right to a pan with butter, oil, garlic, nuts what suits your fancy stir fry for 1-2 minutes, seasoning with seasoned salt and enjoy.

cauliflower, bowl ice water, olive oil, pine nuts, salt

Taken from www.food.com/recipe/blanched-vegetables-back-to-basics-414199 (may not work)